375 g (¾ lb) spaghetti
115 g (¼ lb) bacon, chopped
30 ml (2 tbsp) olive oil
1 clove garlic, chopped
5 ml (1 tsp) crushed chili pepper flakes
125 ml (½ cup) white wine
375 ml (1 ½ cups) grated Pecorino cheese (or Parmigiano Reggiano cheese)
Salt and pepper
In a large pot of salted boiling water, cook the spaghetti al dente. Keep 250 ml (1 cup) of the cooking water. Drain and lightly oil the pasta.
In a large non-stick skillet over high heat, brown the bacon in the oil. Season with pepper. Add the garlic and pepper flakes and cook for 2 minutes. Deglaze with the wine. Reduce the liquid for 1 minute.
Add the spaghetti, cheese and half the cooking water. Stir and cook over low heat for 1 minute or until the sauce thickens and sticks to the pasta. Adjust the seasoning. Add cooking water, if needed. Serve immediately.